Although I'm pretty good with WSM temp control, I seem to have a hard time with my Performer, to the point that I've given up on anything but high heat/quick searing.

Is it just a matter of bottom vent adjustment? Should I leave the top vent open all the way or can it be adjusted, too?

John--

It's a matter of quantity of lit fuel and bottom vent adjustment first and foremost; but the top vent can come into play if need be. It is good if you can avoid it but if you are not 'smoking' per se it is less of an issue than if you are.

Work on the lit fuel quantity/lower vent dynamic first--it is a diiferent mindset (if you will) than the WSM but very similar in its logic. Get that down--comfortably--and you won't have too much difficulty (it won't be 'set and forget' though). Top vent adjustment might come into play periodically but if the other two variables are controlled comfortably then you won't worry about top vent adjustments even if you need to make minor ones--they'll help with temp but will not negatively impact your cook at all.

John

I'm one who believes you can make one cooker cooker utilize almost any technique if you try hard enought, but there are certain specialty cookers that do much better at certain types of cooks. Case in point, WSM, for low/slow.

I have a Performer and use it for high heat direct grilling, indirect grilling and rotising with my EZ Que. However, most of my high heat direct searing is done on my Genesis Silver B with PCI grates, which I love.

Kevin is correct, as he most always is. Amount of fuel and the lower vent are the 2 keys for you for the Performer. Even then, when you're trying to go low/slow on the Performer and you're cussing as you check it every 10 minutes and it just won't stay low enough, glance over at your WSM and see if you can dectect just a small smile formed around the top vents !

Paul

quote:

Originally posted by Paul G.:
John

However, most of my high heat direct searing is done on my Genesis Silver B with PCI grates, which I love.

Kevin is correct, as he most always is. Amount of fuel and the lower vent are the 2 keys for you for the Performer. Even then, when you're trying to go low/slow on the Performer and you're cussing as you check it every 10 minutes and it just won't stay low enough, glance over at your WSM and see if you can dectect just a small smile formed around the top vents !

Paul

So what you're saying is that I need to get a gas grill to complete my collection? Believe me, I've considered that.

My goal is extended grilling in the 325-375 range, so I can do things like pork loins, chickens and turkeys. It's been a very windy spring, so wind has been a big problem with temp control.

quote:

Originally posted by John Bergan:

My goal is extended grilling in the 325-375 range, so I can do things like pork loins, chickens and turkeys. ...

Should be perfect for the Performer. Try cutting back to a 3/4th load in each charcoal basket. Going beyond an hour may require adding a few briqs to each side.

Paul

I can keep my performer at 350, by closing the top vent, so it is only open just a crack. Unlike everyone else, I usually leave the bottom vent fully open.

I have an old style Performer I bought last year. What a grill! I'm certainly no cooking expert- the grill does everything and makes me look like a pro. Yes, there are variations in fuel usage i.e. amount, type and configuration but if you keep tabs on what's going on in your cook I find it's practically impossible to come up with anything less than a very good finished product. I attribute that to the design of the grill. In short, I believe it's almost idiot proof and best yet you get all the accolades.

I had a heck of a time trying to keep it 350 while cooking some chicken quarters. I gotta use less fuel for sure.

I'm gonna try direct next time....maybe that Roadside Chicken recipe.